Ingredients:
- 1 heaping tbsp tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
- pinch of oregano
Directions:
- Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
- Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika.
- Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
- Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
- Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Arrange the roasted red peppers on the top of the dish. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 582.55 Kcal (2439 kJ) | ||
| Calories from fat | 232 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.78g | 40% | |
|---|---|---|---|
| Cholesterol | 548.18mg | 183% | |
| Sodium | 1001.82mg | 42% | |
| Potassium | 691.59mg | 15% | |
| Total Carbs | 38.92g | 13% | |
| Sugars | 3.02g | 12% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 44.45g | 89% | |
| Vitamin C | 53.7mg | 89% | |
| Vitamin A | 6.2mg | 208% | |
| Iron | 18.8mg | 105% | |
| Calcium | 74.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 128.66 Kcal (539 kJ) | ||
| Calories from fat | 51.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 40% | |
|---|---|---|---|
| Cholesterol | 121.07mg | 183% | |
| Sodium | 221.26mg | 42% | |
| Potassium | 152.74mg | 15% | |
| Total Carbs | 8.59g | 13% | |
| Sugars | 0.67g | 12% | |
| Dietary Fiber | 0.44g | 8% | |
| Protein | 9.82g | 89% | |
| Vitamin C | 11.9mg | 89% | |
| Vitamin A | 1.4mg | 208% | |
| Iron | 4.2mg | 105% | |
| Calcium | 16.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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